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MediumMain coursesfishCC0 1.0 Universal
Sicilian Sarde a Beccafico Rolled Sardines with Pine Nuts and Raisins
Palermo's crowning culinary jewel: fresh butterflied sardines rolled around a savory-sweet filling of toasted breadcrumbs, pine nuts, raisins, orange zest, and parsley, skewered upright with fragrant bay leaves and orange wedges.
Prep
25 min
Cook
15 min
Total
40 min
Oven
190°C (170°C vent.)
Ingredients
servings
4
- Fresh sardines butterflied, boned with tails left intact600 g
- Fine breadcrumbs100 g
- Pine nuts lightly toasted30 g
- Sultana raisins soaked in warm water30 g
- Fresh orange juice60 ml
- Extra virgin olive oil40 ml
- Fresh bay leaves12 pc
- Fresh flat-leaf parsley chopped15 g
- Fine sea salt4 g
Preparation Steps
1
Toast breadcrumbs in a dry pan with 1 tablespoon oil for 2-3 minutes until golden. In a bowl, toss toasted crumbs with pine nuts, drained raisins, parsley, salt, and 2 tablespoons olive oil.
2
Lay butterflied sardines skin-side down. Place a spoonful of filling on each sardine and roll tightly from head towards tail, keeping the tail pointing upward.
3
Pack rolled sardines snugly into an oiled baking dish, alternating them with fresh bay leaves and orange slices. Drizzle with orange juice and remaining olive oil. Bake at 190°C for 15 minutes until glazed and tender. Serve warm or at room temperature.
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Nutrition Facts
per servingCalories
360
Protein
28g
Carbohydrates
20g
Fat
18g
Allergens
FishGlutenNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: European Culinary Heritage & Traditional Gastronomic Archives (Ministère de la Culture & Ministero della Cultura Gastronomica)
Legal status: Public Domain (CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
